Creamy Burrito Casserole
1 lb ground beef
1/2 medium onion chopped
1 package of taco seasoning
6 large flour tortillas (I used 8)
1 can refried beans
3-4 cups shredded Colby Jack cheese
1 can cream of mushroom soup
4 ounces sour cream
a little hot sauce if you want spicy
Brown ground meat and onion, drain if necessary. Add taco seasoning and mix in refried beans. Mix sour cream and soup in separate bowl. Spread 1/2 of soup mixture in casserole dish. Tear up 3 (I used 4 torn into quarter size pieces) tortillas and spread over soup mixture. Put 1/2 of meat mixture over tortillas. Add a layer of cheese and then add hot sauce if you are using it. Repeat layers. Then sprinkle cheese over top and bake uncovered 20-30 minutes at 350 degrees.
Definitely make sure you have enough meat for the top layer otherwise your tortillas will get a lot of heat and be extra crunchy. We used 4 cups of cheese because we like things cheesy.
The original creator of this recipe, also made the casserole the night before and refrigerated it before cooking it before they ate. They think that worked well but it needed the full 30 minutes to warm up (even after we had let it sit out awhile to try to get to room temperature).
1 lb ground beef
1/2 medium onion chopped
1 package of taco seasoning
6 large flour tortillas (I used 8)
1 can refried beans
3-4 cups shredded Colby Jack cheese
1 can cream of mushroom soup
4 ounces sour cream
a little hot sauce if you want spicy
Brown ground meat and onion, drain if necessary. Add taco seasoning and mix in refried beans. Mix sour cream and soup in separate bowl. Spread 1/2 of soup mixture in casserole dish. Tear up 3 (I used 4 torn into quarter size pieces) tortillas and spread over soup mixture. Put 1/2 of meat mixture over tortillas. Add a layer of cheese and then add hot sauce if you are using it. Repeat layers. Then sprinkle cheese over top and bake uncovered 20-30 minutes at 350 degrees.
Definitely make sure you have enough meat for the top layer otherwise your tortillas will get a lot of heat and be extra crunchy. We used 4 cups of cheese because we like things cheesy.
The original creator of this recipe, also made the casserole the night before and refrigerated it before cooking it before they ate. They think that worked well but it needed the full 30 minutes to warm up (even after we had let it sit out awhile to try to get to room temperature).
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